IT202100005000A1 - BIOFILTER FOR THE OPTIMIZATION OF THE REPAIR FOR MUSTS AND WINES - Google Patents

Description

Biofilter for the optimization of the review for musts and wines

Summary

This fully automated filtering system allows the improvement of the organoleptic (body, intensity of color, etc.) and health (content of polyphenols, quercetin, etc.) characteristics of the wine through the reuse of waste biomass from the winemaking process: the pomace ; this biofilter as well as making the improvements just mentioned, pu? be used in unfavorable years, to decontaminate high levels in wines and musts of one of the most? dangerous mycotoxins for humans, ochratoxin A.

Also said biofilter ? combined with a system of restoration of the capacity? adsorbent of the ochratoxin A of the pomace, using solutions with salts used in the oenological field to correct the acidity of the musts.

This innovation aims to provide a healthy and original final product from an organoleptic point of view, reusing the main waste material from the winemaking process through an innovative and efficient contact technique that fully exploits the pomace's potential.

Description

Scope of the invention

The invention refers in general to the sector of systems and equipment for oenology and in particular has for object a biofilter and a system capable of optimizing the contact between musts or wines with marc and of being able to restore the capacity? adsorbent of the latter towards ochratoxin A; The process linked to this plant can? be implemented at any stage of the winemaking process.

State of art

Ochratoxin A (OTA)

Many works are reported in the literature which attest to the negative effects of OTA on human health as it is neurotoxic, nephrotoxic; in fact it causes irreversible changes to the kidneys, some works also classify it as a teratogen, it also shows properties? immunosuppressive. In 1993, the International Agency for Research on Cancer (IARC) classified OTA as a class 2B carcinogen (dangerous to animals and most likely to humans).

The OTA ? synthesized by molds of the genera Aspergillus and Penicillium. Aspergillus carbonarius? the main agent of contamination from OTA, it ? a secondary metabolite produced as a defensive measure against insects, animals and people.

OTA contamination in wines

According to analyzes carried out in Europe since 1996, concentrations of up to 10 ?g/L can be found in certain wines, grape juices or dessert wines, concentrations therefore 5 times higher than the legal limit imposed by the community. European Union in 2005 (EC Regulation n. 123/2005).

To obtain a wine with low OTA contamination? necessary a decontaminated raw material, there? therefore it depends on the correct agronomic practices carried out on the fruit of the vine. Sometimes, due to adverse climatic and/or environmental conditions, agronomic practices are not sufficient to guarantee healthiness. some grapes; therefore, in order to obtain a healthy wine, some interventions to be carried out in the cellar are necessary.

Solution implemented in the cellar

In the cellar, to counteract OTA contamination in musts and/or wines, fining agents are used such as activated sodium bentonite, egg albumin, high molecular weight gelatin sheets (gelatin), chitin and chitosan; among the various clarifying agents stand out as ability? adsorbent (and therefore removal) pi? activated carbons are high for OTA, with adsorption percentages higher than 90% even on wines contaminated with 10 ?g/L. In all cases, however, there is a negative impact on the quality? of the final product due to these adjuvants as they remove not only the?OTA but also important elements characterizing the properties? organoleptic (such as body, structure, color intensity, etc.) and healthy ones (such as total content of polyphenols, quercetin, resveratrol, etc.), thus obtaining a poor wine with consequent marketing problems.

The pomace review technique as an alternative to fining agents

Yes ? studies have seen how the review technique, which consists in placing the pomace (the skins and grape seeds) in contact with the wine and/or must for a certain amount of time (generally from 1 to 15 days) can remove considerable percentages of OTA (in the order of 40-50% provided that the pomace comes from a vine with zero or very low OTA contamination) and at the same time have no negative impact on the properties? of the wines; paying particular attention to this last aspect, depending on the variety? of grapes of pomace used for the revision and, depending on the wine chosen to carry out the revision, it can have positive impacts on the properties? of the wine both organoleptic and healthy such as the increase in intensity? of color or increase of quercetin obtaining a wine pi? complex and with quality superior.

The grape marc ripasso technique as a technique for producing quality wines: ?Valpolicella Ripasso?

As mentioned in the previous paragraph, the ripasso technique is used to produce wines that are more? complex, in Italy the? example pi? acclaimed ? that of ?Valpolicella Ripasso?.

Valpolicella Ripasso is characterized by a greater structure and longevity compared to the base Valpolicella, by a higher alcohol content, by an?acidity? more low and a greater roundness?, from a pi? high value in extracts and phenolic substances.

His fame can compete with that of an extraordinary wine such as Amarone, so much so that in recent years it has enjoyed increasing success among consumers, especially among the most? young people, for its excellent quality/price ratio.

Limitations of the review on an industrial scale

The review technique, although used for centuries, presenting considerable advantages in its use, does not fully exploit the potential of the pomace both from the point of view of the removal of ochratoxin A and from the point of view of the release of beneficial substances for the wine; the limitations of this process derive from the limited contact that exists between wine and marc during this phase and what? it also leads to an increase in the time required for this operation.

From studies carried out on a laboratory scale for the removal of OTA from wines, yes? seen how it was possible to reach an equilibrium adsorption percentage of the order of 80% in less than 10 hours, regardless of the initial degree of contamination of the wine itself; on a laboratory scale, the wine-marc contact? clearly higher than on industrial scales where the percentage of adsorption hardly reaches the order of 40-50% in decidedly longer times (even on the order of days); There? confirms how contact has a fundamental importance for this phenomenon and how it is limited in the revision technique.

On an industrial scale, due to the CO2 produced during the fermentation phase, the pomace is pushed towards the top of the tank obtaining a ?cap?; the contact between wine and pomace actually concerns only a small aliquot of these two biomasses. To overcome this phenomenon, "reassembling" is used, which briefly consists in taking the wine from the lower part of the tank using a pump (usually centrifugal) and using a pipe that leads to the upper part of the tank (above the pomace cap) it is sprayed above the pomace; although with this method you increase the amount? of liquid in contact with solids, there are however some great limitations; in fact, the wine travels through the same preferential channels inside the marc cap, affecting only a small part of the marc and leaving the remaining part inert in this phenomenon.

Using stirrers in direct contact with the pomace to obtain a certain mixing and involve a greater volume of work, isn't it? a recommended solution; mechanical agitation by means of shovels or other types of structures would create shear stresses on the pomace which would lead to the release of astringent substances and herbaceous flavors which would inevitably damage the properties? organoleptic characteristics of the wine. In general, therefore, performing energetic actions (mechanical or otherwise) directly on the pomace to increase contact and mixing with the wine can be risky and lead to irreparably damage the final product.

Purpose of the invention

Purpose of the present invention? introduce a new apparatus for the optimization of the revision process characterized by simplicity? of construction and practicality? of? use, by a high degree of automation and by the capacity? to make the contact between marc and wine or must in an efficient, delicate and accurate way at the same time, in order to guarantee a final product without the most? possible of ochratoxin A and at the same time rich in beneficial substances both at a biomedical and organoleptic level.

Further objects, characteristics and advantages of the present invention will become clearer from the following detailed description, given in a non-limiting example and illustrated in the attached figures in which:

Fig.1, Fig.2, Fig.3, Fig.4 and Fig.5 illustrate apparatus and equipment of this invention in various perspectives, both in 2D and in 3D, without numbering of the individual elements and without illustration of the various operating phases , how will it come? instead done from Fig.6 to Fig.10, in order to ensure a clear view of the instrumentation without visual obstacles;

Fig.6 Shows a preferred embodiment of the biofilter apparatus according to the present invention in the various phases of operation (a, b, c, d, e, f) and further figures (g, h) in another perspective to highlight other elements ;

Fig.7 Shows a 3D schematization of a first preferred embodiment of the biofilter apparatus (a) according to the present invention also highlighting the various elements that compose it in 3D (b);

Fig.8 Illustrates the various elements of a first preferred embodiment of the biofilter apparatus in 2D (a) and two pivotal apparatuses (b, c) present in said invention;

Fig.9 Illustrates a preferred embodiment of the apparatus restoring the capacity? marc ochratoxin A adsorbent according to the present invention in the various operating phases (a, b, c, d, e) and a further figure (f) in another perspective to highlight other elements;

Fig.10 Shows a 3D schematization (a) of a first preferred embodiment of the capacity restoring apparatus? ochratoxin A adsorbent according to the present invention also highlighting the various elements that compose it in 3D (b) and in 2D (c);

Detailed description of the invention

With reference to the attached figures, the apparatus according to the present invention comprises:

A tank (1-Fig.6-Fig.7) able to contain the wine or must during the contact process with the marcs;

A truncated conical tank (2-Fig.6-Fig.7) for containing the pomace to be used in the process;

A diaphragm damper with iris opening (3-Fig.6-Fig.7-Fig.8), suitable for gravity feed? marc inside the truncated cone tank (2-Fig.6-Fig.7);

A jacket inside the tank (1) divided into an internal part made up of the elements (4-Fig.6), (5-Fig.6), (6-Fig.6) and an external part made up of the element (7- Fig.6- Fig.7) designed to contain the marcs during the contact process with the must or wine forcing them to have a homogeneous contact along the volume occupied by the liquid, avoiding the formation of a compact cap of marcs; such a shirt? made up of a narrow-mesh AISI 304 stainless steel mesh which allows the wine to pass through

where will it happen? the action of contact with the pomace;

A diaphragm damper with iris opening (8-Fig.6), suitable for gravity discharge? marc inside the drain tank (9-Fig.6-Fig.8) when the latter are exhausted;

A drain tank (9-Fig.6-Fig.8) suitable for containing the exhausted pomace, where through the Garolla connection (10-Fig.6) to a pipe (flexible or not) and the aid of a volumetric pump , are removed from the plant;

A vent (27-Fig.6-Fig.7) for the elimination of the CO2 formed during the process and to maintain the atmospheric pressure inside the system;

A door (31-Fig.7-Fig.8) to implement a cleaning process on site (Clean In Place-CIP);

Garolla connection for the wine supply pipe (flexible or not) (11-Fig.6-Fig.8);

Garolla connection for the wine discharge pipe (flexible or not) after the process (12-Fig.6-Fig.8);

External pipe connection (flexible or not) with internal pipe (13-Fig.6-Fig.7) in AISI 304 stainless steel for feeding the pomace into the biofilter through the truncated conical structure (2-Fig.6-Fig.7) ; after the opening of the diaphragm damper (3-Fig.6-Fig.7-Fig.8), thanks to the conical element with blunt tip (in order not to create

marc shear stresses) (4-Fig.6) are distributed homogeneously along the jacket;

An automated agitator inserted laterally (15-Fig.7-Fig.8), able to create a suitable turbulence inside the system in order to continuously renew the quantity? of liquid in contact with the pomace;

Supports in AISI 304 stainless steel (16-Fig.7) for the internal jacket of the tank (1-Fig.6-Fig.7);

A tank (17-Fig.9-Fig.10) to restore the capacity? OTA adsorbent from the pomace by treatment with basic solutions;

Garolla connection for the piping (flexible or not) of the exhausted pomace (18-Fig.9-

Fig.10); Cylindrical structure (19-Fig.9-Fig.10) made up of a narrow mesh net in

AISI 304 stainless steel to contain the exhausted pomace;

Garolla connection for the supply pipe for basic solutions (20-Fig.9-

Fig.10); Garolla connection for the drain line for basic solutions (21-

Fig.9-Fig.10);

Diaphragm damper with iris opening (22-Fig.8-Fig.9-Fig.10) for unloading the restored pomace;

A drain tank (23-Fig.9-Fig.10) suitable for containing the healed pomace, where through the Garolla connection (24-Fig.9-Fig.10) to a pipe (flexible or not) and the aid of a volumetric pump, are removed from the system;

An agitator inserted laterally (29-Fig.8-Fig.9-Fig.10) able to create a suitable turbulence inside the system in order to continuously renew the quantity? of liquid in contact with the pomace;

Supports in AISI 304 stainless steel (30-Fig.9-Fig.10) for the cylindrical structure in the tank (17-Fig.9-Fig.10)

A vent (28-Fig.9-Fig.10) to maintain atmospheric pressure in the system;

A unit? control (25-Fig.6) comprising a user interface (26-Fig.6) equipped with a display for reading the liquid level inside the system (1-Fig.6-Fig.7) and ( 17-Fig.9-Fig.10) and a keyboard for entering commands by the user for opening and/or closing the diaphragm dampers with iris opening (3-Fig.6-Fig.7Fig .8), (8-Fig.6), (22-Fig.8-Fig.9-Fig.10) and activate-deactivate the side agitators (15-Fig.6-Fig.7-Fig.8) and (29-Fig.8-Fig.9-Fig.10); moreover, by connecting said unit? to the pumps for feeding and/or discharging the various substances? possible to manage the entire system in complete automation.

The operation of the present invention provides for the introduction of pomace, by means of a volumetric pump (advisable compared to a centrifuge as it requires a lower number of revolutions for the same kinetic energy supplied compared to a centrifugal pump, resulting in a more delicate transport on the transported substances), from the pipe (13) (a-Fig.6) inside the truncated-conical tank (2) (a-Fig.6).

By opening the diaphragm damper with iris opening (3) (b-Fig.6) does gravity fall? marc inside the jacket (b-Fig.6).

With the aid of the conical structure (4) (b-Fig.6) there is the homogeneous dispersion of the pomace along the internal jacket; then the wine or must to be treated is introduced from the Garolla connection (11) (c-Fig.6).

The inner jacket must be suitably sized in order to guarantee:

An occupation of the pomace inside it that develops in height for the entire volume occupied by the liquid;

A certain freedom? movement of the pomace inside it to avoid compaction which could hinder the entry and exit of the liquid inside it, this? it translates into oversizing by 15-20% with respect to the effective volume occupied by the pomace;

An adequate size of the meshes in order to guarantee the entry and exit of the wine but not of the marc (about 1-3 mm);

A suitable size of the circular crown in order to obtain a thin layer of marc which allows complete wetting of the marc and at the same time does not create obstructions inside the shirt;

An adequate geometry of the structure (6-Fig.6) which facilitates removal by gravity? of the pomace.

? it is advisable to use a pomace-wine ratio between 10-20% (the same range present in nature between peel, pips and pulp); in any case, said relationship can? be further increased to achieve certain specifications desired by the manufacturer, provided that the other conditions mentioned are met.

Advantageously, the use of this internal jacket allows contact of the marcs with the homogeneous liquid, avoiding the formation of compact caps which would hinder the contact of the wine with the marcs; moreover, said jacket avoids the contact of the pomace with the rotating blades of the agitator (15-Fig.6-Fig.7-Fig.8) inserted laterally during the process, not incurring shear forces which would release substances harmful to the property? organoleptic characteristics of the wine.

The liquid is introduced, by means of a volumetric pump, inside the tank by connecting a pipe (flexible or not) to the Garolla connection (11- Fig.8).

Advantageously, the use of the side agitator (15-Fig.8-Fig.9-Fig.10) when inside the system ? present both the wine or must and the pomace (d-Fig.6), creates a certain flow of liquid entering and leaving the jacket, thanks to the increase in turbulence of the system, which favors the contact process without having the risk of contact between pomace and rotating shovels. Said agitator also allows it to be introduced and removed even when the tank is full as it ? consisting of a retractable rotating shaft with blades with automatic opening that allow the agitation of the system. ? it is appropriate that the choice of this agitator is appropriate to the volumes involved.

Advantageously, if you were only interested in removing the OTA from the wine, the duration of the contact process inside the biofilter, thanks to the favored contact conditions, can vary from 2 hours to a maximum of 7 hours; this contact time varies according to the degree of contamination in the wine, adsorbing from a minimum of 50% to a maximum of 80-85% of the OTA present.

Advantageously, the duration of the contact time ? independent of the sizing of the system itself, there? guarantees versatility obtaining gains in terms of time and money.

At the end of the contact process, the must or wine is discharged (e-Fig.6), enriched with beneficial substances (both organoleptic and healthy) and depleted below the legal limit of any ochratoxin A initially present, through a pump connected to a pipe (flexible or not) to the Garolla connection (12) (e-Fig.6).

The pomace if exhausted, where exhausted means the loss of the capacity to decontaminate OTA under the legal limit and/or release an? adequate quantity? of substances beneficial to the wine or must, must be removed. The choice of whether or not to remove the pomace when it is no longer? able to release certain quantities? of beneficial substances depends on the type of wine to be produced and the type of pomace chosen.

If you were only interested in removing OTA without affecting the properties? some wine ? advisable to use the same variety? of grape pomace with which? made the wine.

The exhausted pomace is therefore removed from the tank (1-Fig.6-Fig.7) by opening the diaphragm shutter with iris opening (8) (f-Fig.6).

Advantageously, the use of this diaphragm shutter optimizes the closing and opening spaces necessary for this unloading operation, as well as being hermetically closed, thus allowing the automation of this process without manual intervention by people. The opening of the said damper allows the fall by gravity? marc inside the drain tank (9) (f-Fig.6), where via a pump connected to a pipe (flexible or not) to the Garolla connection (10) (g-Fig.6), they will be transported in the tank (17-Fig.9-Fig.10) (in case you need to restore the OTA adsorbing capacity of this pomace.

Advantageously, in the latter case? It is possible to reuse the exhausted pomace after treatment in the tank (17) (a-Fig.9) with basic solutions suitable for the oenological field (solution with the presence of calcium carbonate salts, neutral tartrate or potassium bicarbonate). The desorption and adsorption of OTA from marcs? function of the pH of the solution in this mycotoxin? present; for acidic pH such as those of musts and wines (pH between 3 and 4) the adsorption ? favored due to the opposite charges that are formed between the surface of the pomace and that of the mycotoxin; for solutions with basic pH (pH ? 7) due to the change in ionization of the mycotoxin the opposite process is favoured, ie desorption, causing the sites previously occupied by the OTA to be free again.

Inside the tank (17-Fig.9-Fig.10), after having fed the pomace inside the cylindrical structure (19) (a-Fig.9), the basic solution is fed with which the the desorption of OTA (b-Fig.9). To further reduce the times for this operation and favor marc-solution contact? is there an automated lateral agitator (29) (c-Fig.9) which guarantees adequate turbulence without affecting the integrity? of the pomace, leading to a reduction in time to a maximum of one hour.

At the same time as the capacity recovery process? marc adsorbent in the tank (17-Fig.9-Fig.10), ? It is possible to implement a CIP (Clean In Place) cleaning process which allows the biofilter to be sanitized (1-Fig.6-Fig.7) before introducing new marc for subsequent work cycles.

At the end of the capacity recovery process? marc adsorbent, the alkaline solution is discharged via the Garolla connection (20-Fig.9-Fig.10) connected to a pipe (flexible or not) (d-Fig.9); after said discharge there is the opening of the diaphragm damper with iris opening (22-Fig.8-Fig.9-Fig.10) for

the unloading of the pomace into the drain tank (23) (e-Fig.9), where via the Garolla connection (24- Fig.9-Fig.10) connected to a pipe (flexible or not) they will be transported

again (with the help of a pump) in the biofilter (1-Fig.6-Fig.7) for subsequent work cycles.

The apparatus according to the present invention also allows, through suitable programming of the unit, of control and processing of the data coming from the sensor means, to totally automate the process in order to make said process constant, reproducible and implementable in industrial wine-making plants guaranteeing continuity? and the stability? of the process. Advantageously, in the case of large plants, said unit? control (25-Fig.6) pu? be made in such a way as to control a plurality? of tanks (1-Fig.6-Fig.7) and/or (17-Fig.9-Fig.10), favoring the centralization of control and the reduction of construction and management costs.

This innovation aims to provide a healthy and unique final product from an organoleptic point of view, reusing the main waste material of the winemaking process through an innovative and efficient contact technique combined with a fully automated system that allows the restoration of the adsorbent action of OTA by the pomace.

The variables with which each producer can? involved in the production of this wine are:

The choice of pomace;

The period of contact with the pomace (except when it is necessary to decontaminate the wine from OTA below the legal limit);

Furthermore, this plant advantageously has the following characteristics:

ease? of use: automation without specialized personnel;

Versatility: usable during fermentation and post-fermentation;

Excellent capacity? productive;

Enhancement of waste material from the winemaking process and ?eco-friendly? of quality wines biomedical and organoleptic.

Claims (10)

1. Ochratoxin A biofiltration apparatus from musts/wines including: A tank (1) suitable for containing the must and/or wine during the process, comprising an internal jacket suitable for containing the pomace to avoid direct contact with the rotating blades of an automated agitator inserted inside this tank to create a suitable turbulence and facilitate the process of contact with the wine or must; such inner shirt ? connected to an upper loading tank (2) and a lower unloading tank (9) able to contain the pomace before and after the process; said loading-unloading tanks are linked to the internal jacket by means of automatic opening-closing shutters; said automated means are managed by a?unit? control (25); sensor means, associated with said unit? control (25) and to said tank (1), able at least to detect the level of the must and/or wine inside said tank. 2. Capacity regeneration apparatus? marc adsorbent for removing Ochratoxin A from musts/wines according to the preceding claim further comprising: A second tank (17) able to contain a basic solution capable of desorbing the Ochratoxin A adsorbed by the pomace in the process inside the tank (1); said tank (17), comprises an internal structure, able to contain the pomace inside it to avoid direct contact with the rotating blades of an automated agitator inserted inside this tank to create a suitable turbulence and facilitate the contact process with the basic solution; this internal structure? connected to a lower discharge tank (23) suitable for containing the reclaimed pomace after the recovery process; said waste tank ? linked to the internal structure via an automated opening-closing damper; said automated means are managed by a?unit? control (25); sensor means, associated with said unit? control (25) and to said tank (17), able at least to detect the level of the basic solution inside said tank. 3. Apparatus according to one or more of the preceding claims, characterized by the fact that said unit? control (25) comprises a user interface equipped with a display and a keyboard for reading and entering data and commands by the user. 4. Apparatus according to one or more? of the preceding claims, characterized by the fact that said jacket inside the tank (1) and structure inside the tank (17) are made up of a narrow-mesh mesh of AISI 304 stainless steel. The jacket in the tank (1)? divided into an internal and an external part: internally ? consisting of an upper cone (4), a central cylindrical body (5) and a lower frusto-conical structure (6); outside the shirt? consisting of a single cylindrical body (7). In the tank (17) the shirt instead, ? consisting solely of a cylindrical body (19). 5. Apparatus according to one or more of the preceding claims, characterized in that said tanks (1) and (17) comprise, internally, supports able to support said jacket inside the tank (1) and said internal structure of the tank (17). 6. Apparatus according to one or more of the preceding claims, characterized in that said shutters have an opening-closing transversal to the axis of the tanks and are made of watertight stainless steel AISI 304. 7. Apparatus according to one or more? of the preceding claims, characterized in that said tank (1) has a door (31) from which to carry out on-site cleaning processes. 8. Apparatus according to one or more of the preceding claims, characterized in guaranteeing atmospheric pressures: vents (27) and (28), located respectively above the tanks (1) and (17). 9. Biofiltration process which provides for the use of an apparatus according to claim 1, characterized by the following steps: - Introduction of marc, with the aid of the pipe (13) (a-Fig.6) inside the truncated conical tank (2) (a-Fig.6); - Opening of the diaphragm damper with iris opening (3) (b-Fig.6) and fall due to gravity? marc inside the jacket (b-Fig.6); - Introduction of the wine or must to be treated from the Garolla connection (11) (c-Fig.6); - Introduction of the wine or must (c-Fig.6), inside the tank at the said Garolla connection (11); - Activation of the side agitator (15) when inside the system ? both the wine or must and the pomace are present (d-Fig.6). Said agitator also allows it to be introduced and removed even when the tank is full as it ? consisting of a retractable rotating shaft with blades with automatic opening that allow the agitation of the system; - The duration of the contact process inside the biofilter, can? vary from 2 hours to a maximum of 7 hours; said contact time varies according to the degree of contamination in the wine, adsorbing from a minimum of 50% to a maximum of 80-85% of the Ochratoxin A present; - At the end of the contact process, the must or wine is discharged (e-Fig.6), enriched with beneficial organoleptic and healthy substances, depleted below the legal limit of any ochratoxin A initially present, from the attack Garolla (12) (e-Fig.6); - The pomace if exhausted, where exhausted means the loss of the capacity? of decontamination of the O under the legal limit and/or release an adequate quantity? of substances beneficial to the wine or must, must be removed; - If you were only interested in the removal of Ochratoxin A without conditioning the properties? some wine ? advisable to use the same variety? of grape pomace with which? made wine; - The exhausted pomace is therefore removed from the tank (1) by opening the diaphragm shutter with iris opening (8) (f-Fig.6); - The opening of the shutter allows the fall by gravity? marc inside the drain tank (9) (f-Fig.6), where from the Garolla connection (10) (g-Fig.6), they will be removed from the apparatus and optionally transported to the tank (17) in the if you have the need? to restore the capacity? Ochratoxin A adsorbent of this pomace. 10. Capacity regeneration process? marc adsorbent to remove Ochratoxin A from musts/wines which requires the use of the apparatus present in claim 2, characterized by the following steps: - Introduction of pomace inside the cylindrical structure (19) (a-Fig.9), through the Garolla connection (18) inside the tank (17); - Introduction of the basic solution from the Garolla attack (21) with which it will take place? the desorption of Ochratoxin A (b-Fig.9); - Side agitator activation (29) (c-Fig.9) for times of maximum one hour; - At the same time as the capacity recovery process? marc adsorbent in the tank (17), ? possible to implement a CIP (Clean In Place) cleaning process which allows to sanitize the biofilter (1) before introducing new marc for subsequent work cycles; - At the end of the capacity restore process? marc adsorbent, the alkaline solution is discharged via the Garolla connection (20) (d-Fig.9); - Opening of the diaphragm shutter with iris opening (22) for unloading the pomace into the unloading tank (23) (e-Fig.9), where via the Garolla connection (24) they will be transported again (with the help of a pump and a pipe) in the biofilter (1) for subsequent work cycles.